Sautéed Picanha Steak with Chimichurri Sauce

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Juicy slices of Brazilian picanha steak pan-seared to medium-rare and topped with a fresh, zesty chimichurri sauce. This Brazilian-inspired beef recipe, ready in about 30 minutes, pairs picanha steak, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lb picanha steak
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup, finely chopped fresh parsley
• 1/4 cup, finely chopped fresh cilantro
• 3, minced garlic cloves
• 2 tbsp red wine vinegar
• 1/4 tsp red pepper flakes
• 1/4 cup olive oil (for chimichurri)
• 1/2 tsp salt (for chimichurri)

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Instructions

1. Step 1: Pat 1.5 lb picanha steak dry and season both sides evenly with 2 tsp kosher salt and 1 tsp black pepper. Let it rest at room temperature for 15 minutes.
2. Step 2: Heat 2 tbsp olive oil in a large cast-iron skillet over medium-high heat until shimmering, about 3 minutes. Add the steak and sear for 4 minutes on the first side without moving it, until a golden-brown crust forms.
3. Step 3: Flip the steak and cook for another 3-4 minutes for medium-rare doneness, or longer for preferred doneness. Remove steak from skillet and let rest for 10 minutes before slicing against the grain into thin strips.
4. Step 4: Meanwhile, combine 1/2 cup finely chopped fresh parsley, 1/4 cup finely chopped fresh cilantro, 3 minced garlic cloves, 2 tbsp red wine vinegar, 1/4 tsp red pepper flakes, 1/4 cup olive oil, and 1/2 tsp salt in a bowl. Stir well to create chimichurri sauce.
5. Step 5: Serve the sliced picanha topped generously with chimichurri sauce, enjoying a classic Brazilian flavor pairing.